Best 2 Emerils Paniolo Hawaiian Cowboy Steak Recipes

**Emeril's Paniolo Hawaiian Cowboy Steak: A Culinary Symphony of Bold Flavors and Exotic Delights**

Experience the tantalizing flavors of the islands with Emeril's Paniolo Hawaiian Cowboy Steak, a dish that embodies the spirit of the American West and the vibrant cuisine of Hawaii. This extraordinary recipe combines the hearty richness of a perfectly grilled steak with a vibrant array of tropical fruits, savory seasonings, and a creamy horseradish sauce, resulting in a culinary masterpiece that will transport your taste buds to paradise. In addition to the main event, this article also features delectable accompaniments such as Grilled Pineapple with Brown Sugar Glaze, Steamed Coconut Rice with Fresh Mango, and a crisp Cucumber Salad with a refreshing Lemon-Mint Dressing. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

EMERIL'S BEEF STEW

Emeril's Beef Stew image

Provided by Food Network

Categories main-dish

Time 1h25m

Yield about 3 quarts, 6 servings

Number Of Ingredients 29

Ingredients

3 tablespoons olive oil
3 pounds beef stew meat, cut into 1-inch pieces
2 teaspoons kosher salt
2 teaspoons Essence, recipe follows
1 teaspoon cracked black pepper
3 tablespoons unsalted butter
1 pound button mushrooms, quartered
2 cups roughly chopped yellow onions
2 cups sliced carrots, (1-inch slices cut crosswise on a diagonal)
2 celery stalks, roughly chopped
1 tablespoon roughly chopped garlic
4 tablespoons all-purpose flour
4 1/2 cups veal or beef stock, at room temperature
4 tablespoons tomato paste
1 sprig fresh thyme
1 sprig fresh rosemary
1/4 teaspoon ground allspice
3 to 4 cups 1-inch dice russet potatoes
1 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley leaves
Steamed white rice or buttered egg noodles, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
1 tablespoon dried thyme
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano

Steps:

Set a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil to the pot and season the beef with the salt, Essence and black pepper, being sure to toss the meat well to evenly cover with the spices. Add 1/3 of the beef to the pot and cook until browned on all sides, 2 or 3 minutes per side. Remove the beef from the pot and set aside. Add 1 tablespoon of the remaining olive oil to the pot along with half of the remaining meat and cook again until browned. Set aside and repeat with the remaining tablespoon of oil and remaining beef. Set aside.
Add the butter and mushrooms to the pot and cook, stirring occasionally, until well browned, about 3 minutes. Add the onions, carrots and celery and saute until onions are softened and lightly caramelized, about 3 minutes. Add the garlic and cook for 30 seconds. Sprinkle the flour over the vegetables and cook, stirring, for about 3 minutes. Add the stock, tomato paste, thyme, rosemary, allspice and browned beef and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until the meat is tender, about 1 hour. Add the potatoes to the stew and partially cover the pot with a lid. Continue cooking until the potatoes are very tender, about 30 minutes. Remove the lid and discard the thyme and rosemary stems. Add the peas and parsley to the stew, stir well to combine, then remove from the heat. Serve hot, with either steamed white rice or buttered egg noodles.
Combine all ingredients thoroughly.

COWBOY STEAK WITH COFFEE AND CHILI RUB

Cowboy Steak with Coffee and Chili Rub image

Provided by Ellie Krieger

Categories main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons ancho chili powder, or other chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pound shoulder center steak (Ranch Steak), or top sirloin, about 1 1/4-inch thick

Steps:

Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

Nutrition Facts : Calories 207 calorie, Fat 10 grams, SaturatedFat 3.8 grams, Sodium 231 milligrams, Carbohydrate 1 grams, Fiber 1 grams, Protein 25 grams

Tips:

Choose the right cut of steak: Emeril recommends using a flank steak or skirt steak for this recipe. These cuts are relatively inexpensive and have a good amount of flavor.
Marinate the steak: Marinating the steak in a flavorful mixture of soy sauce, garlic, ginger, and brown sugar helps to tenderize the meat and infuse it with flavor.
Cook the steak over high heat: Sear the steak in a hot skillet or grill to create a nice crust and lock in the juices. Make sure to cook the steak to your desired doneness.
Make the pineapple salsa: While the steak is cooking, make a refreshing pineapple salsa to serve on top. Combine diced pineapple, red onion, cilantro, and jalapeño pepper in a bowl.
Serve the steak with rice and vegetables: Serve the cooked steak with rice and vegetables of your choice. Steamed broccoli, asparagus, or grilled zucchini are all good options.

Conclusion:

Emeril's Paniolo Hawaiian Cowboy Steak is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is tender and flavorful, and the pineapple salsa adds a refreshing sweetness. This dish is sure to please everyone at your table.